Ingredients

Blueberry Filling

• 2 cups fresh or frozen blueberries, divided

• 2 Tbsp sugar

• 1 Tbsp cornstarch

• 2 tsp grated lemon zest

• 2 Tbsp butter

Pastry

• 1 pkg (17.3 oz) frozen puff pastry, thawed

Egg Wash

• 1 large egg

• 1 Tbsp water

Glaze

• ½ cup confectioners’ sugar

• 1 Tbsp 2% milk

DON’T OVERFILL

Instructions

1. Preheat the Oven Preheat oven to 450°F (232°C).

2. Cook the Blueberry Base In a large pan, combine ½ cup blueberries, sugar, cornstarch, and lemon zest. Mash well with a fork until the berries release their juices.

3. Thicken the Filling Bring the mixture to a gentle boil over low heat. Cook and stir for 1–2 minutes, until thickened. Remove from heat.

4. Add Remaining Blueberries Stir in the butter and the remaining 1½ cups blueberries. Let the filling cool slightly.

5. Prepare the Pastry Unfold the puff pastry sheets. On a lightly floured surface, roll each sheet into a 12‑inch square. Cut each sheet into 4 equal squares.

6. Fill and Seal Spoon 3 tablespoons of blueberry filling into the center of each square. Fold diagonally to form a triangle. Press the edges firmly to seal.

7. Arrange and Egg‑Wash Place the turnovers on an ungreased baking sheet. Beat the egg and water together, then brush lightly over each pastry.

8. Bake - bake for 12–15 minutes, or until the turnovers are puffed and golden brown.

9. Glaze In a small bowl, whisk together the confectioners’ sugar and milk. Drizzle over the warm turnovers.

10. Serve Enjoy warm or at room temperature.

Nutrition Facts —

1 Turnover

Calories: 240–260 Total Fat: 13–14 g Saturated Fat: 5 g Trans Fat: 0–0.5 g Cholesterol: 0 mg Sodium: 170–230 mg Total Carbohydrates: 29–31 g Dietary Fiber: 1 g Sugars: 13–15 g Protein: 2–3 g